210 CHEMICAL COMPOSITION 



Condensed Milk Standards. Federal condensed milk stand- 

 ards were first assembled in connection with the Federal Food 

 and Drugs Act, passed June, 1906, and which went in force Janu- 

 ary 1, 1907. 1 These standards provided that both, sweetened 

 condensed milk and unsweetened condensed milk shall contain 

 not less than 28 (twenty-eight) per cent milk solids, of which 

 not less than 27.5 (twenty-seven and five-tenths) per cent, shall 

 be milk fat. 



These standards have been modified repeatedly since their 

 introduction. 1 . 2 , 3 The standards which have superseded them 

 and their earlier modifications, and which are now in force are 

 as follows : 



"Sweetened condensed milk, sweetened evaporated milk, 

 sweetened concentrated milk, is the product resulting from the 

 evaporation of a considerable portion of the water from the 

 whole, fresh, clean, lacteal secretion obtained by the complete 

 milking of one or more healthy cows, properly fed and kept, 

 excluding that obtained within fifteen days before and ten days 

 after calving, to which sugar (sucrose) has been added. It con- 

 tains, all tolerances being allowed for, not less than twenty-eight 

 per cent. (28%') of total milk solids, and not less than eight per 

 cent. ($%) of milk fat. 3 



"Unsweetened condensed milk, evaporated milk, concen- 

 trated milk, is the product resulting from the evaporation of a 

 considerable portion of the water from the whole, fresh, clean, 

 lacteal secretion obtained by the complete milking of one or more 

 healthy cows, properly fed and kept, excluding that obtained 

 within fifteen days before and ten days after calving, and con- 

 tains, all tolerances being allowed for, not less than twenty-five 

 and five-tenths per cent. (25.5%) of total solids and not less than 

 seven and eight-tenths per cent. (7.8%) of milk fat. 1 



"Sweetened condensed skimmed milk, sweetened evaporated 

 skimmed milk, sweetened concentrated skimmed milk, is the 

 product resulting from the evaporation of a considerable portion 

 of the water from skimmed milk to which sugar (sucrose) has 



1 U. S. Department of Agriculture, Circular No. 19; also Hunziker, Purdue 

 Bulletin No. 143, 1910. 



2 U. S. Department of Agriculture, Food Inspection Decisions Nos. 131, 

 1911; 8 158, 1915; 170, 1917. 



8 U. S. Department of Agriculture, Food Inspection Decision No. 158, 

 April 2, 1915. 



